Kung Pao-style chicken
Perfect midweek chicken dinner from Heck
Ingredients
- 1 tbsp vegetable oil plus 1 tsp
- 10 HECK! Spring Chicken Chipolatas or any other HECK! Chicken chipolatas
- 2 red peppers cut into bite-sized pieces
- 200 g green beans cut into 4cm (1½in) lengths
- 4 spring onions cut into 4cm (1½in) pieces (both green and white parts
- 4 garlic cloves peeled, finely sliced
- fresh ginger a thumb-sized piece, peeled, cut into matchsticks
- 1-2 tsp Sichuan peppercorns depending on how zingy you like it (optional)
- 1 tsp dried chilli flakes
- 1 tbsp cornflour/cornstarch
- 2 tbsp tamari
- 1 tbsp rice vinegar
- a handful cashews
- cooked jasmine or basmati rice to serve (optional)
Instructions
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Heat 1 tbsp oil in a wok or large non-stick frying pan over a medium-high heat. Break the chipolatas into bite-sized pieces, straight into the pan. Fry for 3-4 minutes until golden, then scoop out of the pan and set aside on a plate.
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Tip the red pepper, green beans and spring onions into the pan, along with the oil. Stir-fry for 2-3 minutes until beginning to soften, then stir in the garlic and ginger, as well as the Sichuan peppercorns (if using) and chilli flakes. Cook for a minute more.
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In a small bowl or cup, mix the cornflour with 2 tbsp cold water to make a paste, then stir in the tamari and rice vinegar to make a sauce.
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Add the sauce to the pan, along with the crispy chicken chipolata pieces and cashews. Stir to combine and simmer for 2-3 minutes until the sauce has thickened and is coating everything nicely.
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1. Serve with rice, if desired.